Mediterranean Grilled Salmon – Cooked with the skin on for added flavor. Seasoned lightly with herbs and olive oil, this easy Mediterranean Salmon dish is full of flavor and healthy. Serve with an easy salad for a quick weeknight meal.
I cannot cook fish in my house. We used to all the time, but five years ago, we had a bad experience. We cooked bad fish in our little condo, and it smelt like fish for DAYS! I washed everything possible. Used a full bottle of Febreze. Burned every candle we owned and literally wiped the walls and ceiling, trying to get the fishy smell out of our house. The smell was confirmed by several people as well. There was talk of just leaving and starting over.
Since then, I cannot cook fish inside. It brings back too many bad memories, so we now enjoy our fish at restaurants or on the grill! Grilling salmon is easy to make and clean up is simple.
How to Grill Salmon?
Sometimes I can put a piece of fish on the grill and flip it without a single piece of the meat sticking. Other times, half the fish sticks to the grill, and the other half falls through the grate.
To prevent any issues, I like to use foil or a grilling basket. This ensures I can easily flip or remove the fish in one piece. If cooking directly on the grill, make sure the grill and fish are both coated in oil.
I placed the salmon skin side down on a piece of foil over medium heat and closed the lid. There is no need to flip the salmon. The skin will become crispy, and the fish will evenly cook. Once cooked, you can remove the skin, but I enjoy the flavor.
When using the grill, you may notice white stuff on the salmon. The white “stuff” is albumin - a protein. It is pushed to the surface of the salmon when it cooks too quickly. Cooking at a lower temp helps prevent the albumin from raising to the surface of the salmon. Albumin will not hurt you or alter the flavor of the fish. It just doesn’t look pretty.
I cooked my fillets over medium meat and started to get a little albumin, as you can see in the photos. If this happens, you can try to remove some of it with a spoon.
The marinade for this salmon is very easy and just a few ingredients.
- Wild Caught Salmon
- Extra Virgin Olive Oil
- Lemon Juice
- Dried Oregano
- Garlic Powder
- Sea Salt
If using frozen salmon, make sure the fish completely thawed before cooking. Pat dry with paper towels to remove moisture and place the salmon in a bowl. Combine the other ingredients and pour over the fish. Thoroughly coat each side with the oil mixture. Allow the fish to marinate for 30 minutes. I leave the fish on the counter to come to room temperature while marinating.
Preheat grill to medium, about 400 degrees.
Place the salmon on a piece of foil, skin side down. Place the foil on the grill and close the lid - Cook for 12-15 minutes or until cooked through. Remove from the grill and serve.
Storage and Meal Prep
The fish can be stored in an airtight container in the refrigerator for 3-4 days. Use leftover salmon in salads or pasta throughout the week. It can be served warm or cold.
What to Serve with Mediterranean Grilled Salmon
Like this recipe? Don't forget to Pin it! Also, check out our Instagram, Facebook, or YouTube Channel for cooking demos and more. Plus you can also see what I am pinning on Pinterest for more Whole30 and Paleo recipe ideas!Print
Thank you for reading and supporting The Traveling Spice. This post includes affiliate links for products we actually use in our own kitchen. If you make a purchase using one of the links, The Traveling Spice will earn a small commission at no extra cost to you. This helps us continue to bring you great original recipes. Send us an email if you have any questions. Thank you!